Sahagun arrived in the western Mexican state of Oaxaca, considered the cradle of grasshopper consumption. 'They also eat a type of locust they call chapolin chichiaoa, which they make into a casserole, and it's a very tasty food,' he wrote in his work, the Florentine Codex. One of these men, Bernardino de Sahagun, documented his experience as a stranger in a strange land, helping to save some of the remaining cultural aspects of a people already under siege. Missions to indoctrinate natives into the Christian faith saw the arrival of thousands of Spanish priests. Riches were plundered, people were enslaved, gods and native religions were replaced. The Spanish conquistador Hernan Cortes' subjugation of the mighty Aztec empire in 1521 brought swift, brutal change to an entire civilization. The insects are cheap and pack great nutrition. The people of Oaxaca, Mexico have been catching and eating grasshoppers, or chapulines as Oaxacans call them, since at least the 16th century.

I would watch her cook it, the preparation was so simple and yet the result was so delicious.' 'One of my earliest memories as a child is grabbing them in the fields and taking them to my grandmother,' says Josefina Lopez, a native of Oaxaca and the executive chef at Chapulin, a Mexico City restaurant in the posh Polanco neighborhood, which specializes in serving the dish. To those in Mexico consuming them for centuries, they are a building block of nutrition. To many, the insect might be a novelty - a quirky highlight for an Instagram story from a day at the ballpark. If you fixate on the baseball game, you might be convinced it's just another ballpark snack.īut the dehydrated grasshoppers within the plastic, four-ounce cup were harvested, processed and shipped from a specific region and a supplier more than 3,000 miles away. The crunch mixes with the citrus taste and a hint of chili seasoning. The taste - and even the texture - are familiar. MEXICO CITY - If you close your eyes, you might forget you're eating insects.

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